Alabama Seafood Cook-Off Attracts Chefs From Across State
Four chefs from across the state to test their seafood cooking skills at Gulf Shores on June 21 during the sixth annual Alabama Seafood Cooking.
Michael Andrzejewski from Sinner in Orange Beach, Brandon Burleson from Sparta Academy Nutrition Program at Evergreen, Kelly Hargroves of Wind Creek Hotel & Casino to Montgomery, and Scott Simpson from The deposit in Auburn, along with their teams, will compete for the chance to represent Alabama at the 17th Great American Seafood Cook-Off in Louisiana in August.
Competition was fierce for the final four slots, with chefs from across the state submitting seafood recipes to a panel of judges, who took into account the creativity, composition and harmony of ingredients, among others. criteria, in their selection process.
“With some of Alabama’s top chefs competing, this year’s Cook-Off will truly be an event you don’t want to miss,” said Chris Blankenship, Commissioner of the Alabama Department of Conservation and Natural Resources and program administrator of the Alabama Seafood Marketing Commission. “Everyone is invited to attend these four great chefs who present exquisite and delicious recipe submissions. “
Andrzejewski will make Gulf tripletail with smoked fish fritters, bacon jam and mashed green herbs. Hargroves cooks a Gulf barbecue plate with fish, oatmeal and greens. Simpson is pan-seared gulf yellow-rimmed grouper, stuffed poblano pepper over gulf shrimp, sweet corn, and Conecuh bacon risotto with cilantro cream. Burleson cooks flame margarita shrimp on hot esquites (Mexican corn salad) with Alabama blue crab.
This year’s free event will take place at the Lodge at Gulf State Park at Gulf Shores.
This story originally appeared on the Business Alabama Website.